At a recent festival near Bristol, a chef created a delicious pasta dish with fresh peas that burst with sweetness in each bite. Inspired by the simplicity and flavor of the peas, another chef decided to create a late summer sausage and pea cassoulet with gremolata crumb. This dish combines beans, peas, sausages, and a flavorful gremolata crumb for a rich and satisfying meal.
To make the cassoulet, sausage meatballs are sautéed and then cooked with onions, fennel, garlic, thyme, bay leaves, and chili. Potatoes, white wine, chicken stock, fresh peas, and cooked beans are added to the mix, creating a hearty and flavorful stew. A gremolata topping made with parsley, lemon zest, and breadcrumbs is added on top and toasted under the grill for a delicious finishing touch.
To accompany the cassoulet, a butter leaf salad with burnt lemon and tarragon dressing is served. The dressing is made by charring lemon slices and garlic in oil, then blending with Dijon mustard, tarragon, honey, salt, and pepper for a tangy and flavorful dressing. The salad is made with butter leaf lettuce, spring onions, and optional grated parmesan, all topped with the delicious dressing.
This combination of dishes celebrates the flavors of summer with fresh peas, herbs, and savory sausages, creating a perfect meal for the season.
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Photo credit www.theguardian.com